Cuban Seasoned Chicken Kale Black Bean Dip

In the pride of his face the wicked does not seek him; all his thoughts are, "There is no God."  - Psalm 10:4

3 c chopped or pulled rotisserie Chicken, dark or white or combo

1 can Black beans, drained and rinsed

1/4 c salsa verde, I love Herdez Salsa Verde

1/4 c red salsa, I love Herdez Salsa Casera 

1 Leek, chopped

1/4 c cream cheese

1/4 c cream

1 c Kale, rough chopped

2 T Cuban seasoning, recipe this blog under rub tab

1 ear of fresh corn, shaved 

1/4 Manchego cheese

Crust

1 c grated sharp Cheddar

Topping 

Snipped Green onions tops

Chopped Tomatoes

Season chicken with Cuban seasoning.

Set aside.

In a large skillet, sauté leeks and kale in a splash of olive oil until leeks are translucent.

Add seasoned chicken, beans, corn, cream cheese, both salsas, cream and Manchego.

Just heat through.

Transfer to a 13x9 pan that has been sprayed with Pam.

Cover with the cheddar.

Bake preheated 350 degree oven for 20 minutes.

To serve, snip green onion tops, chopped  tomatoes and sprinkle over top.

Serve with black bean chips.